What will I learn?
This qualification is for people who work, or are preparing to work, in a supervisory role in a catering environment. It would also be suitable for people who own or manage small catering businesses.
The objective of the qualification is to educate Learners in supervising food safety in a catering environment. It includes the importance of safety management procedures and the requirements for monitoring, recording and evaluating these procedures, food safety and the law, good food hygiene practice and the role of the supervisor in the catering environment.
Summarise the importance of food safety management procedures
Explain the responsibilities of employers and employees in respect of food safety legislation and procedures for compliance
Outline how the legislation is enforced
Explain the importance of, and methods for, temperature control
Explain procedures to control contamination and cross-contamination
Justify the importance of high standards of personal hygiene
Explain procedures for cleaning, disinfection and waste disposal
Outline requirements relating to the design of food premises and equipment
Describe the importance of, and methods for, pest control
Describe the importance to food safety of microbial, chemical, physical and allergenic hazards
Describe methods and procedures for controlling food safety to include critical control points, critical limits and corrective actions
Explain the requirements for monitoring and recording food safety procedures
Describe methods for, and the importance of, evaluating food safety controls and procedures
Explain the requirements for induction and on-going training of staff
Explain the importance of effective communication of food safety procedures
Learners must be at least 16 years old on the first day of the training.
It is recommended that learners already hold the Level 2 Award in Food Safety in Catering.